Whether you share a small table with one person or a couple of tables with a large family, Thanksgiving is a time of communion and companionship. Tables, both small and large, are filled with food, symbolizing all the bounty for which we are so grateful. My hope is that we can help you make your Thanksgiving delightful whether you choose to prepare old family favorites, put a twist on them, or establish brand new traditions.

Traditionalist or not, brining the turkey is a wise choice. Victoria Gourmet Brining Solution ($9.99/12.7 oz) is ready to go. Just add water to the mix and put in your turkey. Check out more information at their website.

Stuffing is such a personal decision! Every family seems to have its favorite. Chestnut stuffing is different enough to excite jaded palates and mild enough to please less adventurous eaters. Forget about roasting and peeling them. Matiz has done the work for you! Their amazingly sweet and moist organic chestnuts come from ancient groves of trees planted in Galician region of Northwest Spain. They are peeled and cooked and ready to serve. Besides stuffing, try them in soups, casseroles, salads, and desserts all year long. Better yet, keep them in the fridge for a healthy non-fat snack! ($11.99/7.05 oz)

I’ve written about Callie’s Southern Biscuits before but I’ll reiterate how good these totally handmade biscuits are. No machinery is used to produce these flaky and tender little bites. Heat and eat – that’s it! ($19.99/2 dozen).

Cranberry sauce. Must have. Some people like it more than the bird and it’s awesome on the next day’s turkey sandwich! Pick up some New England Cranberry’s Cranberry in Orange Ginger Sauce or go a little wild and bring home their Cranberry Chutney with Walnuts. Or, go even more extreme with Cranberry Hot Pepper Jelly. All are $6.99 for 12 oz.

Lar’s Crispy Onions ($4.99/4 oz) are the perfect topper for that green bean casserole you traditionalists are going to serve. These "good for you" onions are made with just canola and palm oil, flour and salt. They’d also be great topping any vegetable or a salad.

For non-drinkers, serve up Putney Mountain Winery’s delicious bubbly drinks. These sparklers are SO good! You can’t go wrong with any of the options: Sparkling Apple Cider ($8.99/750 ml), Sparkling Cranberry ($10.99/750 ml) or Sparkling Blackcurrant ($12.99/750 ml). They come in pretty Champagne style bottles so no one will feel left out.

Pies seem to be on everyone’s dessert list for Thanksgiving. We just got in Green Tomato Mincemeat, Blueberry and Raspberry-Apple pie fillings ($14.99) from Hurd Orchards in New York. All the fruit is grown on the property and prepared in small batches. Each jar fills a 9” pie crust. All you do is pour, bake and accept the compliments. Oh, and put some Jeni’s Splendid Ice Cream ($12.99/pint) on top. Ugandan Vanilla Bean, perhaps? Or just serve one of Jeni’s new holiday flavors – Sweet Potato with Torched Marshmallows, Boozy Eggnog or Dark Chocolate Peppermint to end the meal.

And don’t forget that you have until this Saturday, the 17th to order one of Pecan Patti’s Bourbon Pecan Pies ($24.99) for delivery on Monday the 19th. You can pick up any time from Monday to Wednesday.

Full to the gills after all that food? A wee dram of herbal Underberg Bitters ($2.99 each) will help you digest your meal. These adorable little bottles are sold in single serving sizes (per instructions – “do not sip”) so buy one for each adult. Read more about this fascinating bitter sold since 1846 in the New York Times and watch this 1955 Underberg commercial . Fascinating!

We, here at Provisions feel ourselves fortunate to be able to participate in your holiday table and wish you a happy Thanksgiving!

-Nancy

A Thanksgiving Cheese Plate

One of my favorite parts about Thanksgiving is the time spent hanging around the house while the meal is cooking. The smells are intoxicating, football is on the TV, family and friends provide great company, and there are always great snacks to graze on.

A well thought out cheese plate is, of course, my personal favorite, and a great option for grazing. Whenever you’re planning a cheese plate, it’s important to keep things interesting and varied, in terms of flavor and texture. A great way to start is to include a soft cheese, a hard cheese, and something in between; this will keep your mouth happy and your guests reaching for more. It is also important to vary the milk types and strengths of the cheeses. Having a lineup that includes cow’s, sheep’s, and goat’s milk will ensure that there is a broad spectrum of flavors. I also like to include cheeses of different strengths, something mild for the kids all the way through a stinky washed rind for the adults (and adventurous kids).

This year, I plan on bringing three cheeses to my family gathering: Marcel Petite’s Comté Reserve ($36.99/lb), La Casera’s Robiola di Capra en Foglie di Fico (if they arrive in time! – price TBD), and Weston Wheel from Woodcock Farm ($29.99/lb). If there were going to be more folks at my gathering, I would include two more cheeses, something washed and something blue, probably Inspiration from Mt. Mansfield Creamery ($22.99/lb) and Colston Basset Stilton ($25.99/lb). The most important part, especially for Thanksgiving, is to choose cheeses that YOU love. Cheeses that you are thankful for!

In my mind, no cheese plate is truly complete without charcuterie. Whether it’s salami, prosciutto, or pâté, including a bit of meat really rounds out the offerings. I will be including a few of my favorites along with the cheeses: Olli Salumeria’s Applewood Smoked Wild Boar Salame ($12.99 each – 6oz salame) and their Berkshire Prosciutto ($25.99/lb), Terrine Mousquetaire from d’Artagnan ($16.99/lb), and Salumeria Biellese’s Napolitana for a little added heat ($25.99/lb).

As the saying goes, we eat first with our eyes, so your presentation is key. I like to cut up some of the cheese into bite size pieces that are easy to grab, but leave a larger uncut piece so that guests see the original form of what they’re eating. It’s also good practice to vary the ways that you cut the cheeses. Avoid using cubes, instead, cut thin slices that will fit nicely on a cracker or slice of baguette. Some should be square slices, others can be triangles, and if you have a crumbly cheddar, you could just let it break apart. Soft oozy cheeses should be left as a whole piece, allowing your guests to just scoop them with bread or a cracker.

Last, but certainly not least, the accoutrements! Jams, preserves, fresh or dried fruit, nuts, and honey are all classics. Pair sweeter jams and preserves with saltier cheeses for a nice contrast. Slightly acidic marmalades and chutneys will offset rich creamy cheeses, and fresh fruit will help cleanse and refresh your palate between cheeses. If you’re serving a savory pâté, be sure to have grainy and Dijon mustards and cornichons.

Arrange everything on a large cheese slate or board if you have one, if not, a wooden cutting board also looks good. Spread the cut pieces of cheese around the large piece, being sure to keep each cheese slightly separated so that your guests know which is which. Going the extra mile to create signs will also be a big hit, be sure to include the name of the cheese and where it’s from. Your meats can be artfully placed in loose piles for a nice visual, while remaining easy to grab. If you’re slicing a harder salame yourself, make thin slices and fan them out. Pâtés can be left whole, or cut into a few slices, between and eighth and a quarter of an inch.

Honestly, the possibilities are endless, and there’s no right answer! Stop in and chat with us at the cheese counter, and we’ll help you find the perfect cheeses, salami, pâtés, and accompaniments for your Thanksgiving cheese plate. We’ll also give you pointers on breaking down the larger pieces and on plating it all!

Cheers and Happy Thanksgiving!

-Mike

Hey folks! If you're still thinking about ideas for Thanksgiving appetizers or sides, you ought to try this sweet'n'savory dish! Baked Camembert (or Brie) en Croute. It's easy to make and always a crowd pleaser! Essentially, you wrap your camembert or brie in filo dough, freeze it, and bake it 'til it's golden brown on the outside and gooey in the middle. I like to add a sweet accompaniment like fruit preserves, fig spread, honey and pistachios, or sweet cranberry chutney under the filo dough. The list of options is infinite, so you can really be creative with the topping and custom pick it to fit your meal.

Come on in and you'll find all the fixings for this perfect holiday dish!

Happy feasting!

-Kelley

From the Wine Room: Thanksgiving Wines!

Thanksgiving is just around the corner, and we have a GREAT collection of wines to go with your holiday meals! From beautiful sparkling wines through sumptuous dessert bottles, let us put together a holiday selection you won’t forget! Below are just a few favorites to whet your whistle…

First, some sparkling wines- great before dinner, but these gems will all go so well with the main event you’ll be amazed!

Cremant de Bourgogne Rose NV, Albert Bichot
The Bichot family have been vignerons in Burgundy since 1350, and founded their negociant house in 1831. Owners of important domains in each of Burgundy's main winemaking regions (Chalonnaise, Cote de Beaune, Cote de Nuits, and Chablis), the're one of the most distinguished major houses in the region. Their Cremant de Bourgogne Rose is a blend of 80% Pinot Noir with about 10% each Gamay and Chardonnay. Brilliant and lively on the nose and palate, with a beautiful touch of strawberry, citrus and a bit of plum. Nice depth and a clean dry finish make it both a great apertif wine and a perfect foil for foods from swordfish to asian fare to veal chops.
$18.99, 20% case discount

Sant’Agata Lambrusco di Sorbari 2010, Patrinieri
This is not your father’s (or grandfather’s) Lambrusco! Forget the sweet nasty fizz that used to be this region’s main export – the Sant’Agata is a unique, fully sparkling red Lambrusco with intriguing fragrances of raspberry and red berries, while in the mouth the pleasant bubbly sensation merges with the fruity, floral aroma. Just a touch off-dry,its acidity and distinctive taste make it an excellent accompaniment to meals. Unique and delicious!
$14.99, 20% case discount

Solms Astor “Cape Jazz” sparkling Shiraz NV
Big and bold, almost as if someone transplanted an Aussie winemaker to South Africa. Deep red with a pinkish head when it's poured, lightly sweet with intense berry fruit, and a long, jammy finish... on a sparkling wine? Great stuff and totally unique! Drink it for brunch instead of Mimosas, or with a dark chocolate dessert… or serve it with Turkey instead of the Cranberry sauce!
$22.99, 20% case discount

Next, some rich whites that mirror the richness of the Thanksgiving table- classic matches for turkey, roast goose, chicken or duck:

Sonoma Coast Vineyards Chardonnay 2010 Gold Ridge Hills
A really nice example of a cool-climate California Chardonnay, barrel-fermented and aged on the lees, rich and complex but still with great balance and freshness. Great fruit and just the right amount of toasty oak… one of the nicest Chards in its class!
$29.99, 20% case discount

De Wetshof Chardonnay 2010 Limestone Hill
A beautifully balanced Chard from the Western Cape Province's Robertson River district. Classically French in style, almost reminiscent of a rich Chablis. Elegant, long and full bodied, perfectly balanced. Great with an oyster stuffing!
$17.99, 20% case discount

Chassagne Montrachet, Marc Morey 2010
Layers of stony minerals and ripe fruit are lightly kissed with butter and vanilla. Rich and round, but with clarity and elegance to boot. Quite simply, a profound bottle of Chardonnay. A triumph worthy of this great domaine, and a real reminder of why great white Burgundy is the world’s best Chardonnay, period.
$46.50, 20% case discount.

But what if you don’t want a full, rich white… you want the lightness and brilliant fruit of a Riesling- a classic match for most any bird!

Thomas Losen Riesling Kabinett 2011
THE STEAL OF THE YEAR IN A RIESLING KABINETT - And i mean that. Bright clean appley fruit, a really nice zing of acidity just perfectly setting off the light sweetness, and a lingering finish of apple and pear. Really, you can't ask for anything more out of a good Rieslling- buy this one by the case!
$9.99, 20% case discount

Schweinhart Langennonsheimer Rothenberg Spatlese 2011
Rich peach/pear flavors in a lush, semi-sweet style. Perfect balance and elegance, concentrated and lingering on the palate. If this one doesn't land on your Thanksgiving table, you should find another occasion to pair it with turkey... or pork... or cheese... not to be missed!
$12.99, 20% case discount

Of course, one of the totally classic matches to Turkey is Pinot Noir – for all the reasons that a nice red fruit chutney like cranberry sauce works, so will the bright berry and strawberry notes of a classic Pinot. We have three KILLER pinots that are all seriously great values, and each worthy of your holiday table!

Wilson Daniels Pinot Noir (Central Coast), 2010.
ANOTHER STEAL ALERT!! Famed importer Wilson Daniels, best known for importing the wines of the Domaine de la Romanee Conti, have turned their skills to crafting a Pinot that's affordable, with California fruit ripeness and a French sensibility towards balance, acidity and expression of terroir. With bright cherry/red raspberry fruit and a clean finish, this Pinot is reminiscent of a good Burgundy, and at the intended price point of $17.99 it was a great value. They overestimated initial sales though and got caught with some excess inventory, and their error is your good fortune- we’ve been carrying the wine for several months at $14.99, and now we’ve bought out their entire remaining inventory to offer at the ridiculous price of…
$9.99, 20% case discount

Bourgogne Rouge, Coste Caumartin 2009
The Coste-Caumartin domaine was founded in 1793 by Antoine Coste. Today it includes about 30 acres of vineyards, mostly in Beaune and Pommard. They’re justly famous for their traditional, classic Burgundies, Their 2009 Bourgogne is made from a combination of declassified Villages wines and vineyards just outside the AOC boundaries, and is a great example of Cotes de Beaune flavor. Deep pure garnet in color, a subtle nose of strawberry with light cherry notes, a lovely round midpalate of cherry and raspberry, and then a beautiful delicately silky finish that is the hallmark of the 2009 vintage. The usual price for this is $25, but we got a deal and so do you!
$17.99, 20% case discount

Mercurey Premier Cru, Jean Marechal, 2009
The Marechal family has been tending their vineyards in Mercurey for more than four centuries, and they own some of the finest premier cru sites in the village. Their Premier Cru is a blend of several of the top sites, and is a bright, elegantly fruited wine with notes of cherry and raspberry overlying a taut acidity and lovely balance. Marechal's wines are more about finesse than simple power. Elegant and supple in the finish- the 09 can be drunk now or cellared for 4-6 years.
$27.99, 20% case discount.

We know that no meal is complete without dessert! And a dessert calls for rich complete wines that wind a meal down without ending it… lush and complex and just the perfect finale to a great evening!

Ayler Kupp Auslese 2010, Weingut Bert Simon
Simon produces beautifully delineated, classic Rieslings from their estates high in the Saar valley. The ’10 Auslese is intense, but bright and clean… a perfect match for apple pie or a cheese plate at the end of the meal.
$18.99, 20% case discount

Chateau Haut Peyreguey 2003 (Sauternes)
Château Clos Haut Peyraguey is situated on the hill in Bommes, one of five communes i Sauternes & Barsac district. It's close neighbor is Lafaurie Peyraguey, which was once a part of Clos Haut Peyraguey, but was separated from Clos Haut Peyraguey in 1879. D'Yquem is also a neighbor. The wine shows classic Sauternes flavors of tropical fruit, candied orange peel and honey. Richly botrytized with enormous richness… and perfectly balanced.
$55, 20% case discount

King Estate Pinot Gris Vin Glace 2007
Powerful and lush, with great concentration of apple/peach fruit, ripeness, and great acidity to balance the intense sweetness. Just a touch of smokiness in the nose, and a long, lingering finish. Perfect with an apple tart!
$19.99 (half bottle), 20% case discount

Venedo de los Vientos Tannat 2008 Alcyone
This wine is UNIQUE. Produced in Uruguay from the Tannat grape, this wine is macerated with whole coffee beans- lush and port-like with intense notes of mocha, dark cherry and, yes, coffee- pair it with a pecan pie, dark chocolate, or biscotti...
$39.50 (500ml), 20% case discount